Gâteau du Vully
This is the savoury version of the bready Mount Vully classic (sweet version coming next week).
You can’t really go wrong with the savoury Gâteau du Vully, its bready base topped with bacon and caraway. It’s appropriate at any time of day, and perfect to pair with a beautiful Vaudois white wine at an Apéro.
Although its sweet, cream topped sister has been around since the end of the 19th century, this newer, salty variant is equally worth baking.
For the people who live around Mount Vully, the baking of the sweet version is a community tradition. Even today the specialty is baked by groups in communal ovens in towns on the north shore of Lac Morat, who start in the middle of the night and sell out by 9 am.
Here is a list of communal ovens that are offering Vully tart this season.
Both the sweet and savoury versions are beloved and well-represented online—Swissmilk has a version, as does Vaud Terroirs.
It’s a relatively easy recipe, and really makes a great accompaniment to late summer salads or early autumn soups.
For the base:
300 g flour
5 g salt
200 ml milk, warm
15 g yeast
40 g butter, soft
For the topping:
1 egg
50 ml cream
100 g bacon, cubed
2 tbsp caraway seeds
In a large bowl, whisk together the flour and salt.
In another bowl, whisk together the milk and yeast.
Make a well in the flour and add the liquid ingredients. Stir this together until a dough starts to form, then add the butter and begin to knead it on the table.
Knead for about 10-15 minutes, or until it is smooth and elastic. Alternatively, mix for about 10 minutes in a stand mixer with a dough hook. Cover and let rise for about an hour or until the dough has doubled in size.
Line a 26 cm (10 inch) springform pan with parchment paper and grease the sides.
Roll out the dough into a circle, and place into the pan, gently stretching it to the edge.
Let rest for about 30 minutes.
Preheat your oven to 200° C / 400° F / gas mark 6.
Separate your egg, then brush the edge of the bread with a bit of yolk. Add the remaining yolk to the egg white and cream, whisk and brush the middle of the dough.
Sprinkle the middle with bacon and caraway seeds, leaving the edge free.
Bake for about 20-25 minutes or until the bacon is shimmering and the top has browned.
I like a lot of bacon on top. Feel free to adjust the amount as you see fit. Same goes for the caraway seeds—2 tbsp may be too much for some, adjust at your discretion.
Or how about no bacon at all? For a vegetarian version, just leave it off—it’s wonderful with just the caraway seeds too.
More bread?
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